Ingredients
-
2
-
1
-
1
-
2
-
1
-
1/2
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Mushroom-Garlic Cream Tartlets, These make wonderful appetizers You can prepare the filling and the crescent dough tartlet cups ahead Just cover and refrigerate them separately for up to 2 hours Fill the cups just before baking , My sister made these at Christmas for a girls get-together they were Outstanding! Thanks for posting this recipe it will be here for safe keeping!, We had a lovely dinner last night THANK YOU! Made 1 big tart this time as a main course (so the cooking time was longer) and I made my own pastry base used 1 whole onion, added in 2 eggs, milk, grated nutmeg and freshly ground black pepper We loved it! Thank you for sharing your recipe A keeper for sure!
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Steps
|
1
Done
|
Heat Oven to 350 Degrees. |
|
2
Done
|
in 12-Inch Skillet, Melt Butter Over Medium Heat. |
|
3
Done
|
Cook Mushrooms, Onion, Garlic and Flour in Butter 5 Minutes or Until Vegetables Are Tender, Stirring Frequently. |
|
4
Done
|
Stir in Cream and Cheese, Cook 2-3 Minutes or Until Most of Liquid Has Evaporated, Stirring Frequently. |
|
5
Done
|
Unroll Dough Into 2 Long Rectangles, Firmly Press Perforations to Seal. |
|
6
Done
|
Cut Each Rectangle Into 12 Squares. |
|
7
Done
|
Place 1 Square in Each of 24 Ungreased Mini Muffin Cups. |
|
8
Done
|
Firmly Press in Bottom and Up Sides, Leaving Corners of Dough Extended Over Edges of Each Cup. |
|
9
Done
|
Spoon 1 Heaping Teaspoon Mushroom Mixture Into Each Cup. |
|
10
Done
|
Bake 9-12 Minutes or Until Golden Brown. |
|
11
Done
|
Remove Tartlets from Oven, Sprinkle With Thyme. |
|
12
Done
|
Cool 5 Minutes, Then Remove Tartlets from Pan. |
|
13
Done
|
Serve Warm. |
|
14
Done
|
Store in Refrigerator. |
|
15
Done
|
For Garnish, If Desired, Sprinkle Coarse Sea Salt on the Serving Plate. Top the Tartlets With Quartered Small Mushrooms and Fresh Thyme. |
